Located in the heart of Anatolia, Aksaray is one of our cities that stands out not only for its historical fabric and natural beauty but also for its rich cuisine. With the growing interest in gastronomy, the question “What to eat in Aksaray?” has become a frequently asked question among travel enthusiasts and local food lovers.
This is because traditional flavors that appeal to every palate meet modern touches in this city. The Aksaray cuisine has a wide range of meat dishes, pastries, grain-based recipes, and unique desserts. In particular, tandir kebab, soup varieties, and local desserts are indispensable on Aksaray tables.
Although there are many options in the city for guests who want to experience these flavors, the quality and sincerity offered by the businesses in the region are of great importance.
As part of this rich culinary culture, we aim to offer our guests not only food but also a warm, authentic experience. We are confident that everyone wondering what to eat in Aksaray will find a flavor to suit their taste on this unique journey.
Aksaray’s Most Famous Dishes – What to Eat in Aksaray?
- Aksaray Tava
Of course, the attention paid to meat dishes is one of the details that makes Aksaray cuisine special. Aksaray Tava, one of the symbols of this unique culinary culture, is a favorite dish of both locals and visitors to the city. Carefully selected lamb, cut into cubes, forms the basis of the recipe. However, what makes this dish truly unique is that it is cooked with tail fat. Tail fat adds a unique aroma to the meat while keeping the dish soft and juicy.
Preserving traditional methods is very important in the preparation of Aksaray Tava. For this reason, the dish is usually cooked slowly over low heat in clay or casserole dishes. Thanks to this cooking technique, the meat cooks without losing its juices and blends perfectly with the vegetables. Enriched with tomatoes, green peppers, and sometimes bay leaves, this dish is not just a main course; it is also a reflection of a culture on the table.
If you are looking for the answer to the question What to eat in Aksaray, Aksaray Tava should be at the top of your list. This local dish, which will be indispensable for meat lovers, is one of the flavors that must be tried in restaurants that combine traditional flavors with modern presentation.
- Papara
The richness of Aksaray cuisine is not limited to meat dishes; simple but equally satisfying flavors made in the region also form the cornerstones of this cuisine. One of these traditional flavors is undoubtedly the Papara dish. Despite being prepared with simple ingredients, Papara, which takes its place at the head of the table with its taste, has managed to become a favorite, especially for those who love homemade flavors.
The dish begins with a flavor journey that starts with sautéing onions and tomato paste. When cottage cheese and cheese are added to this mixture, a filling mixture unique to the region is obtained. However, the most important element that distinguishes Papara from other similar recipes is the special sauce poured over it at the end. This sauce elevates both the consistency and taste of the dish to the next level. This recipe, which is usually made by using stale bread, also carries a cultural awareness in terms of preventing waste.
The answer to the question “What to eat in Aksaray?” is not limited to fancy dishes. Modest but equally delicious dishes like Papara reflect the sincere hospitality and homey warmth of this region. This traditional flavor, which attracts both local and foreign tourists, is a must-try alternative for those who want to discover Aksaray cuisine.
- Etli Ekmek
One of the ancient recipes of Anatolian cuisine, etli ekmek, takes on a different dimension in Aksaray. Although this delicacy is associated with Konya throughout Turkey, the etli ekmek produced in Aksaray, thanks to its unique nature and production culture, is on a whole different level in terms of taste. This is because the meat used in Aksaray comes from animals that graze freely in the region’s valleys and mountains and are fed with mineral-rich spring water. This natural diet directly reflects on the quality of the meat and creates a memorable aroma.
Preparing Aksaray-style meat bread also requires special skill in terms of the thinness and size of the dough. Approximately 180 grams of dough is rolled out to a length of 80 centimeters and a width of 12 centimeters. At least 100 grams of high-quality minced meat is used in the filling. Not using too many spices ensures that the natural flavor of the meat remains in the foreground. Baked in stone ovens and served, the meat bread is appetizing with its crispy edges and dense minced meat filling in the middle.
- Dolma Mantı
One of the dishes that best reflects the refined taste and craftsmanship of Aksaray cuisine is undoubtedly Dolma Mantı. This special delicacy, which conveys the mastery and subtleties of the traditional recipe in every bite, brings not only sustenance but also the artistic side of Aksaray to the table. The most striking feature of Dolma Mantı is that the dough is rolled out by hand and then carefully cut into baklava-shaped pieces. This detail gives the dish both visual elegance and a special texture that melts in the mouth.
The filling uses carefully selected minced meat known locally as “nezir et.” This meat gives the mantı a rich, aromatic flavor while ensuring that the simple, natural flavors remain at the forefront. The shaped dough is boiled in hot water and then combined with garlic yogurt, which is just as bold as the mantı itself. The butter drizzled on top crowns this unique flavor.
- Onion Stuffing
One of the most special dishes reflecting the deep-rooted history of Aksaray cuisine, Onion Stuffing is not just a dish; it is a cultural heritage carried from the past to the present. This unique flavor, which also found its place in the Ottoman palace kitchen, is known as one of the indispensable dishes of the sultan’s table. Today, Onion Stuffing continues to be prepared using traditional methods in Aksaray, standing out for both its historical significance and its flavor.
The most striking aspect of this dish is that, despite being prepared with simple ingredients, it requires great skill. The onions are carefully boiled, separated layer by layer, and then each piece is rolled up like cabbage and stuffed with filling. This filling, prepared with minced meat, increases the protein value of the dish, while spices provide a balanced flavor. The taste that emerges thanks to the natural aroma of the onions offers a much deeper and more sophisticated experience than classic stuffed recipes.
- Mushroom Bulgur Pilaf
Aksaray cuisine stands out not only for its meat and pastry dishes, but also for its simple yet rich flavors prepared with natural ingredients. One such dish, Mushroom Bulgur Pilaf, is Aksaray’s unique interpretation of traditional Anatolian pilafs. The flavor that emerges when the heartiness of bulgur and the aromatic nature of mushrooms come together leaves a lasting impression on the palate from the very first spoonful.
The pilaf is not only made with the main ingredients but also with complementary details. When preparing Aksaray-style mushroom bulgur pilaf, chopped red pepper, green pepper, and grated tomato are added. These vegetables add both color and freshness to the pilaf. However, what really sets this pilaf apart is that it is cooked in specially prepared meat broth. The meat broth permeates every grain of pilaf, giving it a deep flavor.
- Quince Stuffing
One of the refined recipes of the Ottoman palace kitchen, Quince Stuffing is a rare delicacy that has graced many tables throughout history since the 16th century. This dish, cooked especially in Istanbul and old Ottoman cities, attracts attention with its unique composition that blends both sweet and savory flavors. Aksaray brings this traditional delicacy to the present day with its own unique interpretations, enriching it with regional touches.
Quince Stuffing appears in two different forms in Aksaray cuisine: minced meat and molasses. In the minced meat version, the sweet aroma of the fruit and the flavor of the meat create a perfect balance, while in the molasses option, the natural sour taste of the quince meets the intense aroma of the molasses, resulting in an extraordinary flavor. Both recipes are unique enough to leave a lasting impression on the palate and are visually appealing. The quinces are carefully hollowed out, stuffed, and slowly cooked over low heat.
- Sıkma
The Aksaray cuisine is rich not only in its main dishes but also in its regional pastries prepared especially for breakfast and tea time. Among these delicacies, Sıkma comes first. This traditional treat, usually consumed in the early hours of the day or during afternoon chats, is a flavor that is often found on the tables of Aksaray families and has been passed down from generation to generation.
The basic ingredients of Sıkma are natural milk, butter, and curd obtained from animals in the region. While the filling is prepared with these natural products, the dough is carefully kneaded and rolled out. After the yufka is cooked on a griddle, the curd filling is spread inside, tightly rolled, and sliced for serving. Thanks to its practicality and nutritional value, sıkma is a favorite for breakfast and is also enjoyed as a filling snack.
- Karıştırma
One of the unique recipes of the Aksaray cuisine, Karıştırma is a traditional dish that is loved by the locals, attracting attention with its unique taste despite being prepared with simple ingredients. Although it resembles classic menemen at first glance, the biggest difference of Karıştırma is that it achieves a different consistency and aroma with the flour, onion, and tomato paste it contains. Thanks to these characteristics, it is a filling and delicious alternative preferred for both breakfast and snacks.
Karıştırma is prepared by adding flour to carefully sautéed onions and tomato paste; this process gives the dish a thick consistency and a slight crispiness. This mixture, enriched with fresh vegetables such as tomatoes and peppers, offers a flavor far beyond that of plain egg menemen. After cooking, it is spread on special Aksaray breads baked in a traditional stone oven and served. This presentation transforms the dish into a veritable feast.
- Kapak Böreği
When it comes to the warmth and homemade flavors of Aksaray cuisine, one of the first recipes that comes to mind is undoubtedly Kapak Böreği. This pastry, which is especially the crown jewel of women’s gatherings, family gatherings, and special dinner tables in the region, is not just a pastry, but also a shared traditional experience. The dough, kneaded by hand, is rested and rolled out into thin sheets. This delicacy, with traces of patience and care in every layer, is a testament to the culinary skills of Aksaray women.
Although minced meat is usually preferred as the filling, potato or curd alternatives are also commonly made in the region. The prepared filling is placed in the center of the dough, which is then folded over like a lid and baked in the oven. This method of folding not only gives the pastry a unique appearance but also preserves the flavor of the filling. When baked in a stone oven, the result is a pastry that is crispy on the outside and soft on the inside.
- Sugar Beet Stew
One of the most striking dishes reflecting the unique character of Aksaray cuisine is Sugar Beet Stew. It is rare to find sugar beet in dishes in many parts of Turkey; however, in Aksaray, this vegetable is not only an agricultural product but also a flavor element that plays a leading role in the kitchen. Blended with centuries-old traditional recipes, this dish is a true gastronomic heritage of the region.
Sugar Beet Stew is prepared by combining carefully selected beef, boiled chickpeas, and chopped sugar beets. Thanks to the balance of these three ingredients, the result is a dish rich in both flavor and texture. Especially when cooked slowly in casserole dishes, the aromas of the ingredients blend together, enhancing the flavor of the dish. The sweet aroma of the beetroot combines with the richness of the meat and the satisfying texture of the chickpeas to create a unique harmony.
Aksaray’s Most Famous Soups
- Arabaşı Soup
Arabaşı Soup, one of the most original and culturally significant soups of Aksaray cuisine, is an indispensable source of healing in the winter months of Central Anatolia. Prepared with chicken, this soup differs from classic chicken soups in that it is much richer and more spicy. The slight spiciness of the hot peppers creates a powerful aroma that warms you up in cold weather. However, what truly makes Arabaşı special is its accompaniment, known as “hamur,” which is cooked with flour and water, cooled, and sliced. This special dough is dipped into the soup and eaten, creating a perfect balance with the soup’s thick consistency. In other words, this dish is not just a soup; it is almost like a small ritual.
- Okra Soup
One of Aksaray’s most beloved local soups, Okra Soup is an essential part of wedding, iftar, and special occasion meals. Served not only as a soup but also as a filling meal in its own right, this recipe is one of the flavors that best expresses the hospitality of the region’s people. The main ingredients of the soup are lamb and carefully selected okra flowers. These two main ingredients are cooked over low heat for a long time until they become soft, resulting in an appetizing aroma enriched with a sweet and sour balance. The light sourness achieved with lemon juice and tomato paste blends with the natural flavor of the okra to make a difference on the table.
- Kokina Soup
Another regional soup unique to Aksaray, little known but definitely worth discovering, is Kokina Soup. This special recipe, which surprises and impresses with its ingredients, is especially popular in winter because of its positive effects on the immune system. Kokina soup is made with lamb cubes, bulgur wheat, and its most surprising ingredient, sauerkraut. This unusual but perfect combination, when cooked with the right technique, produces a soup that is both filling and nutritious. The sour taste of sauerkraut, the tender texture of the meat, and the filling effect of the bulgur combine to create a meal that boosts the body’s resistance.
- Beyran Soup
Although Beyran Soup is synonymous with Gaziantep, Aksaray has embraced this soup with a different skill and brought it to their tables with their own unique interpretation. Consumed especially in the morning, this soup has become a must-have for those who want to start their day full of energy. Beyran soup is prepared with lamb or mutton and mutton cheek. The garlic and rice added to it both enhance the flavor and thicken the soup, making it a satisfying meal on its own. This recipe, enhanced with spices, is ideal for keeping the body fit and building resistance to illness during the winter months.
Aksaray’s Most Famous Desserts
- Sarığıburma
Sarığıburma is a special type of baklava that takes its name from its resemblance to Ottoman turbans and has its origins in the palace kitchen. This dessert, which has an important place in Aksaray’s local cuisine, attracts attention both because it is prepared by hand and because of the richness of its ingredients. Hand-rolled dough, approximately 15 centimeters in diameter, is enriched with fillings such as walnuts, pistachios, almonds, or cinnamon. Carefully rolling the dough into a turban shape gives the dessert both its name and its aesthetic appearance. After being baked until crispy, this dessert leaves an unforgettable taste on the palate when combined with syrup.
- Pistachio Saç Arası
Pistachio Saç Arası is a special delicacy named after its cooking technique and is one of the favorite desserts of the Aksaray cuisine. Baked on a tray between iron plates during the Ottoman period, this dessert has managed to retain its name even though it began to be made in traditional ovens over time. The generous amount of clotted cream placed between the hand-rolled phyllo dough layers is the most characteristic element of this dessert. It can be varied by adding pistachios or walnuts to the filling as desired. When combined with syrup, it becomes a crispy on the outside, soft on the inside, and intensely aromatic dessert. With its high nutritional value and satisfying texture, it is the crown jewel of special occasion tables.
- Dolaz
Dolaz is one of Aksaray’s unique desserts. Although it resembles un helva in appearance, its consistency and texture are closer to muhallebi. Its simplicity and softness make it an ideal choice for those looking for a light dessert as well as those who cannot give up traditional flavors. Made with flour and butter, this dessert is slowly roasted to achieve its consistency. Its most striking feature is its smooth texture; it is as fluid as a milk-based dessert but has a rich flavor like halva. The generous amount of Aksaray butter poured over it enhances the flavor and whets the appetite with its delicious aroma.
- Höşmerim
Höşmerim, made with different recipes in many regions of our country, has earned a special place in the Aksaray cuisine by being served with clotted cream. With its light texture, milk-based consistency, and visual appeal, this dessert appeals to both the eyes and the palate and is one of the special examples reflecting the region’s dessert culture. Aksaray-style Höşmerim has been adapted to modern tastes, sometimes served with ice cream. The powdered sugar, cinnamon, or pistachios sprinkled on top enrich the dessert both in terms of flavor and presentation. While preserving its traditional structure, this dessert, reinterpreted with a modern presentation, wins the approval of guests of all ages.
- Çiğleme
Çiğleme is a unique dessert based on kaymak (clotted cream) that is unique to Aksaray and almost impossible to find in any other city. The dessert takes its name from the combination of kaymak and dough. However, this kaymak is made from high-quality milk obtained from animals grazing in the region’s mountains and valleys, giving the dessert a natural and rich aroma. The dough layers inside are prepared using traditional methods and mixed with kaymak. Adding a light syrup to the dessert creates a soft yet dense, layered texture. This unique taste is a reflection of Aksaray’s natural resources and production culture.
- Sugar Beet Dessert
In Aksaray, sugar beet is a versatile product used not only in savory dishes but also in desserts. Sugar Beet Dessert stands out for its lightness and naturalness. This dessert is made from beet slices cooked in syrup and offers a natural flavor without the need for additional refined sweeteners. Eye-catching in color and simple in taste, this dessert is an ideal alternative, especially for those who avoid overly sweet and heavy desserts. At the same time, beets, which are rich in fiber, make this dessert a healthy snack.
Where to Eat in Aksaray?
Although there are many alternatives in the city for those who want to experience Aksaray’s rich food culture, the KMU Mehmet Usta restaurant, one of the first choices of local and foreign tourists for years, is one of the rare places that offers local flavors in their most natural form. Combining traditional recipes with modern presentation, this special establishment is visited not only for dining but also to feel the spirit of Aksaray cuisine.
The restaurant has consistently prioritized freshness and quality for years, offering reliable service to guests who value taste. The ingredients used are locally sourced, prepared with meat from naturally raised animals and fresh vegetables. This ensures that the dishes meet high standards in both taste and health.
KMU Mehmet Usta restaurant stands out especially for its meat bread, tandir dishes, and local soups. The crispy edges of the meat bread, the deep aroma of the soups, and the carefully prepared main courses contribute to the city’s gastronomic identity. Every dish served at the restaurant successfully meets modern expectations while continuing the mission of preserving Aksaray’s traditional flavors.
The KMU Mehmet Usta restaurant, where everyone who visits Aksaray can experience these unique flavors in a warm atmosphere that appeals to the palate, is an ideal stop for a gastronomic break in the city.
